Croissant Chocolate Chip Hybrid (Printer-friendly)

Flaky croissant layers combined with rich chocolate chips create a decadent, indulgent treat perfect for dessert.

# What You Need:

→ Laminated Dough

01 - 2 cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 tsp salt
04 - 2 1/4 tsp instant yeast
05 - 1/2 cup whole milk, lukewarm
06 - 1 large egg
07 - 2/3 cup unsalted butter, cold (for lamination)
08 - 2 tbsp unsalted butter, melted (for dough)

→ Cookie Layer

09 - 5 tbsp unsalted butter, softened
10 - 1/4 cup brown sugar
11 - 3 tbsp granulated sugar
12 - 1 large egg yolk
13 - 1 tsp vanilla extract
14 - 1 cup all-purpose flour
15 - 1/2 tsp baking soda
16 - 1/4 tsp salt
17 - 3.5 oz dark chocolate chips

# Steps:

01 - Combine flour, sugar, salt, and yeast in a bowl. Add lukewarm milk, melted butter, and egg. Mix until a soft dough forms. Knead for 5 minutes until smooth. Shape into a rectangle, cover, and chill for 30 minutes. Roll cold butter between parchment into a 6x6 inch square and chill. Roll dough to 12x6 inches, place butter in center, fold dough over butter from both sides, and seal. Roll out to 18x8 inches, fold into thirds, and chill 30 minutes. Repeat rolling and folding twice more, chilling 30 minutes each time. Chill final dough for 1 hour.
02 - Beat softened butter and sugars until creamy. Add egg yolk and vanilla extract, mixing well. Incorporate flour, baking soda, and salt until just combined. Fold in chocolate chips. Cover and chill while dough rests.
03 - Roll laminated dough to 12x10 inches, about 1/4 inch thick. Spread cookie dough evenly over surface, leaving a 1/3 inch border. Roll up tightly from the long side. Slice into 8 equal pieces. Place on parchment-lined baking sheet, cover lightly, and proof at room temperature for 1 hour.
04 - Preheat oven to 375°F. Bake crookies for 18 to 20 minutes until golden and cooked through. Cool on a wire rack before serving.

# Top Tips:

01 -
  • That impossible texture where croissant flakiness meets warm, soft cookie dough in the same bite.
  • They look genuinely impressive, but the assembly is surprisingly forgiving once you get the lamination down.
  • The whole process actually feels meditative—all that folding and waiting somehow becomes the best part.
02 -
  • Cold butter is absolutely non-negotiable for lamination—room temperature butter will blend into the dough instead of creating layers, and you'll end up with a tender pastry instead of a flaky one.
  • Don't rush the proofing step at the end—it looks like nothing is happening for the first forty-five minutes, then suddenly they puff up in the last fifteen, and that final rise is when they transform into something actually tender inside.
  • If your kitchen is particularly warm, your laminated dough might become greasy and difficult to work with—if this happens, pop it back in the fridge between rolls and don't skip the chilling steps.
03 -
  • A sharp knife makes all the difference when slicing your rolled dough—a dull knife tears through those delicate laminated layers instead of cutting cleanly, which can collapse them.
  • If you can, use a stand mixer for the laminated dough; it kneads more evenly and develops gluten without overworking by hand, which can make your butter blend in prematurely.
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